Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/; French: [beʃaˈmɛl]) also known as white sauce is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce which is Béchamel with cheese).
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